If you’re craving a hearty, flavorful meal that delivers a true steakhouse experience right in the comfort of your home, this Steakhouse Pot Roast with Blue Cheese Gravy will undoubtedly satisfy. Packed with tender, melt-in-your-mouth beef, creamy Yukon gold potatoes, and a rich, savory gravy infused with tangy blue cheese, this pot roast recipe is a must-try for anyone looking to elevate their next Sunday dinner or special gathering.
Ingredients You’ll Need
- Chuck Roast: A 3-4 pound chuck roast is the star of this dish. Its marbled fat makes it perfect for slow cooking, resulting in tender and juicy meat.
- Seasonings: Kosher salt, coarse ground black pepper, and fresh thyme infuse the beef with incredible flavor.
- Vegetables: Yellow onion and small Yukon gold potatoes add sweetness and earthiness to complement the meat.
- Liquid Base: Beef broth and Worcestershire sauce provide the umami base that brings everything together.
- Creamy Finish: Heavy cream and crumbled blue cheese create an indulgent gravy that you’ll want to pour over everything!
Step-by-Step Directions
- Preparation: Preheat your oven to 325°F (163°C). Season your chuck roast with kosher salt, coarse ground black pepper, and thyme.
- Searing the Meat: Heat vegetable oil in a large oven-safe pot until it’s rippling and hot. Carefully add the seasoned chuck roast, browning each side deeply for about 4-5 minutes. This step locks in flavor and builds a savory crust.
- Adding Vegetables: Place the halved onion and whole Yukon gold potatoes around the seared roast.
- Creating the Sauce: In a separate bowl, mix beef broth and Worcestershire sauce. Pour this mixture over the roast and vegetables in the pot. Scatter the fresh thyme sprigs for extra aromatics.
- Braising: Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 3 to 3 1/2 hours, or until the roast is tender and easily pulls apart.
- Making the Gravy: Once cooked, remove the pot from the oven. Discard the thyme sprigs, and gently take out the potatoes and pot roast, setting them aside on a serving platter. Place the pot on the stovetop over medium-high heat. Stir in the heavy cream and about 1/3 cup of the blue cheese crumbles. Whisk the mixture until it thickens, roughly 6-8 minutes.
- Serving: Break the beef into large chunks and return them to the pot. Pour the luscious blue cheese gravy over the beef, letting it absorb the flavors. Halve the potatoes and serve them alongside, drizzling more gravy over everything. Finish by sprinkling the remaining blue cheese crumbles for a sharp, tangy kick.
Final Touches
This Steakhouse Pot Roast with Blue Cheese Gravy pairs wonderfully with a crisp salad or roasted seasonal vegetables for balance. Add a glass of red wine or your favorite cold beer, and you have a full dining experience that will impress any guest. Enjoy the rich flavors and savor the comfort it brings!
Prep Time: 20 minutes
Cooking Time: 3.5 hours
Total Time: 3 hours 50 minutes
Calories per Serving: 850 kcal
Servings: 6
Let us know how it turns out, and enjoy the decadence this pot roast brings to the table!
Steakhouse Pot Roast with Blue Cheese Gravy
- Total Time: 3 hours 50 minutes
- Yield: 6 1x
Description
This dish is a reinvention of the classic pot roast, transforming an everyday meal into a luxurious feast with the bold flavors of blue cheese and fresh thyme. Tender, slow-cooked chuck roast melds with creamy, pungent blue cheese gravy, offering a gourmet twist on traditional comfort food.The Steakhouse Pot Roast with Blue Cheese Gravy is perfect for those who appreciate the deep, rich flavors of beef combined with the sophistication of blue cheese. It’s a dish that brings the steakhouse experience home, ideal for a festive Sunday dinner or a cozy winter meal.
Ingredients
3–4 pound chuck roast
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 yellow onion, halved and thinly sliced
8 small Yukon gold potatoes
2 cups beef broth
1 tablespoon Worcestershire sauce
6 sprigs fresh thyme
1/2 cup blue cheese, crumbled
1/2 cup heavy cream
Instructions
Preheat your oven to 325 degrees.
Season the chuck roast with kosher salt, black pepper, and thyme.
Heat vegetable oil in a pan until it ripples and is hot, then add the roast and brown deeply for 4-5 minutes on each side.
Add onions and potatoes around the roast.
Combine beef broth, Worcestershire sauce, and thyme; add to the pot.
Cook, covered, for 3 – 3 1/2 hours in the preheated oven.
Remove from the oven, discard thyme sprigs, and gently remove the potatoes and pot roast.
Stir in the heavy cream and 1/3 cup of the blue cheese crumbles. Cook on medium-high heat, whisking until the mixture thickens, about 6-8 minutes.
Return the beef to the pot, breaking it into large chunks.
Serve with potatoes broken in half and covered in blue cheese gravy, sprinkled with remaining blue cheese.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
Nutrition
- Calories: 850